Lv4
510 积分 2025-07-08 加入
Comparative analysis of two seaweed-derived salts with edible salts: Anti-oxidant potential, mineral profile, and sensory response
1个月前
已关闭
A nutritional strategy for improving sub-adult grass carp (Ctenopharyngodon idella) flesh flavor: The role of α-lipoic acid in regulating muscle nucleotide and fatty acid metabolism
1个月前
已完结
Modulation of phytochemical profiles and bioactive constituents in Ananas comosus via Lactiplantibacillus-mediated fermentation
1个月前
已完结
Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl
1个月前
已完结
Evaluation of antioxidant properties, sensory profile of encapsulated spice oleoresins and molecular docking studies for the anti-depressive potential of their active components
1个月前
已完结
Sensomics and chemometrics approaches of differential brewed and roasted coffee (Coffea arabica) from Ethiopia using biomimetic sensory-based machine perception techniques: Effects of caffeine on bitter taste and the generation of volatiles
1个月前
已完结
Three novel umami peptides from porcine bone hydrolysate and the analysis of the interaction with the Venus flytrap domain of umami taste receptors T1R1/T1R3
1个月前
已完结
Controlling kimchi fermentation and juice overflow using potato starch-maltodextrin nanoparticles
1个月前
已完结
Regional quality differences in Zanthoxylum bungeanum using sensor-based analysis and climate factors
1个月前
已完结
Utilizing Leuconostoc mesenteroides C6 as a starter culture to improve flatfish-Sikhae fermentation stability and quality
1个月前
已完结
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